Sourdough Batter

Directions

1. 1
   Remove starter from fridge and allow to reach room temp.
2. 2
   Measure out 1 1/2 Cups starter into a warm 2 Qt bowl.
3. 3
   Return remaining starter to fridge.
4. 4
   Add 1 1/2 Cups of flour and approx 1 Cup warm water and mix well.
5. 5
   Since all flours are different, add only sufficient water to make a batter the consistency of a light pancake batter.
6. 6
   Cover the bowl lightly to prevent drying and let the sourdough batter proof for 8-12 hours at 85-90 degrees.
7. 7
   When the batter is properly proofed, its surface will appear bubbly and it will exhibit a strong, pungent, sour odor.
8. 8
   After proofing, measure out the amount called for in the recipe and return the remaining batter to the starter pot.
9. 9
   Stir and refrigerate.